Maple Nut Mold

I have to admit that the first time I heard about this recipe, I was tentative. I didn't find the name too appealing. Anything with the word "mold" in it, doesn't exactly sound appetizing. But this sweet, light dessert is far from my preconceived notions of refrigerator experiments!

It also happens to be my husband's favorite dessert. The first time I made it for him, we were dating & his mom had mailed the ingredients to me, along with the recipe. I had to look up the word "congeal". And I prayed fervently over my efforts, hoping it would taste "as good as Mom's". We've eaten it at birthdays, holidays, and ordinary days in between. It's easy to make (once you know what "congeal" means!) and disappears quickly...before any mold has a chance to appear!

Maple Nut Mold

1 Tbsp. (or 2 envelopes) Knox gelatin

1/4 c. cold water

1 c. boiling milk

1 c. maple syrup

2 c. Cool Whip (or whipped cream)

3/4 c. pecans, finely chopped

2 c. vanilla wafer crumbs

Soak gelatin in cold water. Dissolve it in boiling milk & add syrup. Cool until it begins to congeal in fridge or freezer, stirring every 15 min. (Congeal: to change from a soft or fluid state to a rigid or solid state, as by cooling or freezing) Add whipped cream & pecans; mix well. Place 1 c. vanilla wafer crumbs in a 9x13 pan. (My pan is a bit smaller.) Pour maple mixture over the top & sprinkle with remaining crumbs. Refrigerate for a couple of hours until firm & serve. (Makes about 12 servings.)